Fred and Bex

Christmas Veg

I really do like simple, but very tasty recipes, and a bottle of Fred and Bex raspberry vinegar becomes even more useful this time of year to help to achieve both.
Here are my easy veg dishes that we have to have with Christmas lunch and the recipe for Brussel sprouts may even convert the ones that say ‘I don’t like Brussel sprouts ’…
Very delicious! Enjoy and a Merry Christmas.

1 Whisk oil, Fred and Bex Raspberry Vinegar, salt and pepper together.
2 Place sprouts on oven proof tray and pour over the above and mix together.
3 Cook for about 25 minutes, turning once and they’re done when lightly browned.
The Fred and Bex Raspberry Vinegar will help the vegetables to caramelize.

1 Preheat the roasting tin for about 10 minutes.
2 Cut up the veg , as you like, chopped or halved and quartered, but roughly all the same size.
3 Put veg in a bowl and add the rest of the ingredients, mix well then turn into roasting tin.
4 Cook for about 35 minutes, turning occasionally.
Fred and Bex Raspberry Vinegar helps the vegetables to caramelize and make them even more delicious.
I make these in advance then reheat at 375 degrees F or 190 degrees C, for about 15 mins uncovered

1 Heat the butter in the pan then add all other ingredients, stir together and bring to the boil. Turn down the heat and simmer gently for 45 minutes to 1 hour or you could put everything into an oven proof dish, cover and bake in a low oven for 1 ½ to 2 hours.
2 The cabbage should be tender and the sauce should be syrupy and shiny. If you have too much liquid, take the lid off and fast boil until liquid has evaporated and the cabbage is glossy and sticky.